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Pecan Pie Muffins

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  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 12
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Pie for breakfast? Yes, please! No guilt necessary with these delicious pecan pie-inspired muffins bursting with delicious streusel.
By Betty Crocker Kitchens
Updated Oct 4, 2017
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Ingredients

Streusel

  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cold butter, cut in small pieces
  • 2/3 cup chopped pecans

Muffins

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside.
  • 2
    In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened.
  • 3
    To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter.
  • 4
    Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir streusel mixture occasionally as scooping to ensure even distribution of pecans throughout.
  • tip 2
    Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins.
  • tip 3
    Unlike most muffin recipes that tell you to fill the muffin cups two-thirds full, it’s important to fill the cups in this recipe to the top for best results.

Nutrition

340 Calories, 18g Total Fat, 4g Protein, 39g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
340
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
230mg
9%
Potassium
95mg
3%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
5%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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